A classic fried fish taco recipe that's all about the toppings

Fish tacos have always been a favourite of mine, and while they make a great lunch or dinner any time of year, I like them best in the summer months in Toronto. On top of being super delicious, they’re also generally quite easy to make and — between the type of tortilla you choose and how you cook your fish — there are so many different variations to try. 

This recipe calls for large chunks of red snapper, which are seasoned, breaded and fried until perfectly crisp. But it’s the toppings that really take things to the next level. Place your fish on toasted corn tortillas, then top them with quick-pickled cabbage, fresh guacamole, spicy mayo and queso fresco. 

Ingredients

Pickled cabbage:

• ¼ red cabbage, thinly sliced
• ½ cup white wine vinegar
• ½ cup sugar
• 2 tbsp salt
• 1 cup water

Spicy mayo:

• ¼ cup mayonnaise
• ¼ cup sriracha
• Juice of 1 lime

Guacamole:

• 1 ripe avocado
• Juice of 1 lime, plus more for storing
• 1 tbsp chopped jalapeno
• 1 tbsp chopped red onion
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro

Fried snapper:

• 3 170–200 g boneless, skinless red snapper fillets, cut into bite-sized pieces
• 2 tbsp all-purpose seasoning
• 1 tsp cracked black pepper
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 L vegetable oil
• 1 Scotch bonnet pepper
• 2 tsp salt

To serve:

• 8 corn tortillas
• 2 tbsp crumbled queso fresco
• 2 tbsp cilantro leaves

Preparation

To prepare the pickled cabbage, add the vinegar, sugar, salt and water to a small saucepan and bring it to a boil. 

Place the cabbage in a large stainless steel bowl and carefully pour the hot liquid over top. Cover the bowl tightly with plastic wrap and let sit at room temperature for at least 1 hour, then transfer to the fridge to chill. While the cabbage is chilling, prepare the other toppings. 

To make the spicy mayo, mix the mayonnaise, sriracha and lime juice together in a small bowl and set aside.

To make the guacamole, cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out the pulp into a medium-sized bowl or molcajete. Add lime juice and mash to your desired consistency. Add the jalapeno, onion, salt and pepper, and mix to combine. Taste, adjusting seasoning if needed. Add the cilantro, and give it a final mix to ensure everything is evenly incorporated. 

Transfer the guacamole to a plastic container with a tight-fitting lid and add an extra squeeze of lime juice on top to help prevent oxidization.

Once the cabbage is fully cooled, you can start prepping the fish. Place the snapper on a cutting board and cover with all-purpose seasoning and pepper. Toss by hand until the fish is evenly coated.

In a large bowl, combine the cornstarch and flour. Add the fish and toss by hand until fully coated.

Line a tray or large plate with paper towel. Set a medium pot over medium-high heat and fill with oil until the pot is about two-thirds full. Heat the oil to 350 F. 

Working in small batches, carefully add the fish to the pot and fry for approximately 3 minutes. Transfer the cooked snapper to the prepared tray or plate and sprinkle with salt. 

Using a metal oven rack placed over a stovetop burner and a pair of heat-proof tongs, lightly toast the corn tortillas on both sides and set aside. 

To assemble the tacos, place 1 tablespoon of guacamole in the centre of each tortilla. Place a few pieces of fish on top and drizzle with spicy mayo. Top with pickled cabbage, and garnish with queso fresco and cilantro.

Makes 8 tacos

Produced in collaboration with CBC Creator Network.